Method

Serves 8

Pickled vegetables harvested straight from the garden are a popular accompaniment to antipasti.

Combine vinegar, sugar, bay leaves, spices, 2 cups water and 1 tsp sea salt in a saucepan and stir over medium heat until sugar dissolves. Bring to the boil, add celeriac and cauliflower, return to the boil, then cook for 10 minutes or until tender. Remove from heat, add remaining vegetables and oil, spoon into warm sterilised jars, pour over vinegar, seal and cool. Pickles will keep refrigerated for up to one month. Serve with crusty bread or chargrilled meats.